Flourless Banana Bread (4-ingredient, no added sugar)

This Flourless Banana Bread is for the health-conscious eaters, looking for a high-protein banana bread, low-carb, made with minimal ingredients. It’s naturally sweetened with ripe bananas and one slice contains only 160 kcal, for 6g of protein per slice.

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While the whole recipe is just below, don’t miss all my tips further down, including process shots, ingredient swaps, tips, and more!

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Flourless Banana Bread

This Flourless Banana Bread is for the health-conscious eaters, looking for a high-protein banana bread, low-carb, made with minimal ingredients. It's naturally sweetened with ripe bananas and one slice contains only 160 kcal, for 6g of protein per slice.

Author: Carine Claudepierre

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

Yield: 12 slices

Serving Size: 1 slice

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Ingredients

US CustomaryMetric

• ▢ 2 large Bananas (note 1)
• ▢ 2 large Eggs (note 2)
• ▢ 1 cup Peanut Butter (note 3)
• ▢ 1 teaspoon Baking Powder

Optional

• ▢ ⅓ cup Maple Syrup if banana are not sweet enough
• ▢ ⅓ cup Dark Chocolate Chips for sweetness and flavors
• ▢ 1 teaspoon Vanilla Extract for flavors

Instructions

• Preheat the oven to 350°F (180°C). Line a loaf pan with parchment paper and lightly oil with cooking oil spray. Set aside.
• In a high-speed blender or food processor, add the ripe bananas, eggs, peanut butter, and baking powder.
• Blend/process until thick and smooth.
• If you want a sweeter bread, add maple syrup and vanilla extract and blend again to incorporate.
• If you want to add chocolate chips, add now and pulse 2-3 times to evenly incorporate.
• Pour the batter into the prepared pan.
• Bake the bread for 30-40 minutes at 350°F (180°C) in the center ack of the oven, until a toothpick inserted in the center of the bread comes out clean.
• Cool down on a cooling rack for 1 hour before slicing.

Notes

Note 1: Use bananas with dark spot on their skin for a sweeteer banana bread. If your bananas are ripe, but on the yellow side, add the optiona sweetener. Two large banana equivalent to 1 cup mashed banana. You must blend the ingredient for best result

Note 2: Use large eggs, not small, or the batter will be dry

Note 3: Use a fresh jar of peanut butter, it’s drippy and oily, and ensure a soft, moist banana bread. Other options are almond butter or sunflower seed butter

Storage: Store the bread in the fridge for up to 4 days in an airtight cake box. Freeze slices up to 1 month in airtight Ziploc bags.

Tried this recipe?Mention @sweetashoneyrecipes

NutritionServing Size: 1 slice

Yield: 12 slices

Nutrition

Serving: 1 sliceCalories: 160.6 kcal (8%)Carbohydrates: 10.1 g (3%)Fiber: 1.6 g (7%)Net Carbs: 8.5 gProtein: 6.1 g (12%)Fat: 11.9 g (18%)Saturated Fat: 2.5 g (16%)Polyunsaturated Fat: 2.8 gMonounsaturated Fat: 5.8 gTrans Fat: 0.003 gCholesterol: 31 mg (10%)Sodium: 139.6 mg (6%)Potassium: 214 mg (6%)Sugar: 5.1 g (6%)Vitamin A: 59.5 IU (1%)Vitamin B12: 0.1 µg (2%)Vitamin C: 2 mg (2%)Vitamin D: 0.2 µg (1%)Calcium: 35.9 mg (4%)Iron: 0.6 mg (3%)Magnesium: 43.5 mg (11%)Zinc: 0.7 mg (5%)

Ingredients and Substitutions

You only need 4 base ingredients to make this banana bread. Here’s how to pick them.

• Large Bananas – These provide natural sweetness, moisture, and help bind the ingredients together. Using bananas with dark spots will result in a sweeter bread.
• Large Eggs – They contribute to the structure and richness of the bread. I use large, free-range eggs.
• Peanut Butter – This adds healthy fats, protein, and a lovely nutty flavor. Almond butter or sunflower seed butter also work well as alternatives. A fresh, drippy jar will contribute to a softer texture.  
• Baking Powder – This is the leavening agent that helps the bread rise and become light.

How to Make Flourless Banana Bread

This recipe can be prepped in a few minutes with a blender. If you like pictures of key steps, they are just below!

Pour all the ingredients into a high-speed blender.

Stop when the mixture is smooth and well combined.

Pour the mixture into a loaf pan lined with parchment paper.

Bake the banana bread 30-40 minutes at 350°F (180°C)

Carine’s Baking Tips

Let me share a few more tips for a perfect bread.

• Sweetness Adjustment – If you prefer a sweeter bread, incorporate 1/3 cup of maple syrup into the batter. For a sugar-free version, allulose is a great substitute.
• Prevent Over-Browning – If the top of the bread starts to darken too quickly after 30 minutes of baking, loosely tent the loaf pan with aluminum foil.
• Correct Ingredient Sizes – Ensure you use large bananas and large eggs as specified; otherwise, the batter might end up being too dry.
• Thick Batter is Normal – The batter for this flourless bread will be quite thick and sticky. Use a rubber spatula to help transfer it from the blender. For easy blender cleanup, add water and a bit of dish soap and blend briefly.
• Chocolate Chip Boost – Feel free to add between 1/3 cup and 1/2 cup of chocolate chips for extra sweetness and chocolate flavor.
• Blend for Best Texture – For the optimal smooth and consistent texture, use a food processor or blender to combine the ingredients. Mixing by hand won’t yield the same result.

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